Rhubarb-Dried Cherry Chutney

by Susie Middleton

This is a lovely condiment for grilled pork loin or roasted chicken


  • 1 cup medium diced rhubarb
  • 1/2 cup small diced onion
  • 1/4 cup coarsely chopped dried cherries
  • 1/2 cup granulated sugar
  • 1/4 cup sherry vinegar
  • 1 tbs. honey
  • 1/2 finely grated lemon zest
  • 1/4 tsp. kosher salt
Rhubarb-Dried Cherry Chutney

Susie Middleton

Combine all ingredients in a small saucepan. Bring to boil over medium-high heat, cover, and simmer over medium-low heat until the onions are mostly translucent and the juices are beginning to thicken, about 5 to 7 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.

Yields about 1 cup